Farmhaus Nose to Tail Dinner

For one night only, we present a tasting menu of dishes comprised of the lesser-used cuts of pork. Each course will be designed and executed by Farmhaus Chef de Cuisine Andrew Jennrich. All pork is locally and responsibly raised here in the state of Missouri. The cost of the dinner also includes wine, beer, and spirits pairings by Farmhaus General Manager Eric Scholle. Gratuity is included in the cost of the ticket.